Karhi - chickpea flour fritters in sauce

We recommend all lovers of meatless "steaks" to try these unusual chickpea flour fritters served in a spicy sauce of chili, turmeric, laurel, mustard, cumin and asafaetida, which is actually similar to our wild fennel…

Preparation steps

Prepare the pakoray by placing chickpea flour mixed with baking powder, salt and water in a plastic bowl and mixing well with a whisk to get a thick mass.
Add finely chopped onion, all remaining ingredients and mix well.
In the heated frying oil, spoon the prepared mixture to get the fritters that you fry until golden yellow.
Remove the baked pakoraye to a paper towel to soak up excess fat and store in a warm place.
For the sauce, place the finely chopped onion, cooking cream, chickpea flour, turmeric, chili, asafaetida and salt in a bowl and mix well with a whisk.
Pour in the water, stir, partially cover and put on low heat. When the sauce boils, stirring occasionally, cook it for about 30 minutes.
In another pan, put a tablespoon of oil, bay leaf, cumin, mustard and fry over medium heat for a short time, about 2-3 minutes, stirring constantly. Immediately put the fried spices in the sauce to cook with it until the end.

Serving

Put Pakoray in the finished hot sauce, stir and serve with cooked basmati rice.

Advice

Fry the pakoraye until the sauce is near the end of cooking, so as not to cool too much. You can also serve them without sauce or as a meat substitute in a vegetarian kitchen.

Istrian, coastal or Dalmatian, fritters are fried donuts made of cast dough, adored on cold days and always welcome during the carnival. In this aromatic version they are simply irresistible.

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Rosa Cooking